The flow-starting temperature (Ts) of low-moisture starches (potato, sweet potato, corn and wheat starch) was measured using a capillary tube viscometer under varying moisture content and applied pressure. Ts increased with decreasing moisture content and applied pressure. There was no significant difference between starch varieties. Ts converged to a temperature Tc (270.9°C) at a pressure Pc (0.32 MPa). Because Ts was in inverse proportion to the moisture content and logarithm of the applied pressure, it was expressed as Ts = Tc - (a + bW) log(P/Pc). The lines calculated from the equation were in a good agreement with experimental data.
All Science Journal Classification (ASJC) codes
- Food Science